Shelly's Recipe

MEYER LEMON POUND CAKE

Category: Cakes

2 cups sugar
1 cup unsalted butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk* (see note below)
Grated zest of 1 Meyer lemon* (grated zest of a regular lemon may be substituted)
1 tbsp Meyer lemon juice* (bottled Meyer lemon juice may be substituted for fresh Meyer lemon juice)

Confectioners sugar, for dusting top of cake

Serve with whipped cream and strawberry sauce (optional).


Preheat oven to 325. Grease and flour two 9 x 5-inch loaf pans.

Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.

Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tbsp lemon juice. Continue beating until well mixed.

Spread batter into prepared loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Dust top of cake with confectioners' sugar. If desired, serve with whipped cream and strawberry sauce.

*Note: If needed, substitute 2 tsp vinegar or lemon juice plus enough milk to equal 3/4 cup for buttermilk. Let stand 10 minutes.

Makes 2 (9 x 5-inch) loaves.